Batter Characteristics and Oil Penetration of Deep-Fried Breaded Fish Nuggets: Effect of Wheat Starch—Gluten Interaction

Batter Characteristics and Oil Penetration of Deep-Fried Breaded Fish Nuggets: Effect of Wheat Starch—Gluten Interaction

To understand the effect of the interaction between wheat starch (WS) and wheat gluten (WG) on batter characteristics and oil penetration of deep-fried breaded fish nuggets, batters were prepared using a WS and WG blend at the ratios of 15 : 1, 13 : 1, 11 : 1, 9 : 1, and 7 : 1 w/w, respectively, and...

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Bibliographic Details
Main Authors:	Jiaqi Feng, Jiwang Chen, Chaofan Chen, Zijun Yuan, E. Liao, Wenshui Xia, Douglas G. Hayes
Format:	Article
Language:	English
Published:	Hindawi-Wiley 2022-01-01
Series:	Journal of Food Quality
Online Access:	http://dx.doi.org/10.1155/2022/2810432

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